Gluten Free Baked Bacon Cheese Bites

Gluten Free Baked Bacon Cheese Bites
Prep Time
10 mins
 

The most crowd pleasing appetizer. They are always gone within 10 minutes and are the easiest appetizer to make. Makes about 16 bites.

Course: Appetizer
Servings: 4 people
Ingredients
  • 1 packet bacon- gluten free, free range cut in half down the middle
  • 1 onion* caramelized (see below)
  • 3 tbsp dijon mustard
  • 1/2 cup dates thick slices
  • fresh sage leaves
  • firm cheese (I like goat gouda) cut into cubes
  • 1 tbsp ghee
  • 1/4 tsp. salt
Instructions
  1. Peel and cut your choice of onion in half. Then make saut√© slices along the grow lines of the onion and cut away from the end of the bulb. 

  2. *Heat a large frying pan to medium low heat.

  3. *Once pan is heated, add about a tablespoon of your choice of fat- make sure to use a high heat oil like ghee or avocado oil and salt, stir frequently.

  4. *Continue cooking, adding more salt if necessary, until onions are transparent and sweated through. 

  5. *Once onions begin to brown, turn the heat up to medium or medium high (setting can vary depending on how hot your stove runs), and begin to stir less often. Only do so to prevent blackening or sticking to the pan.

  6. *Once onions begin to caramelize, before they burn, add your choice of liquid to deglaze the pan. Set aside to cool.

  7. Cut one package of bacon strips in half, hamburger style. Each bite will be half a strip of bacon.

  8. Set your oven to 425 degrees F to preheat while you assemble.

  9. On a lined baking sheet (preferably with raised sides), place a few strips of bacon to begin assembling.

  10. Smear a dollop of mustard onto the bacon and layer with 1/2 tsp of caramelized onions, 1/2 a date, 1 cube of cheese, 1 medium sized sage leaf.

  11. Fold over the ends of the bacon slice and turn over so the fold side is touching the pan. 

  12. Leave about 1-2 inches of space between each bite.

  13. Bake for 15-25 minutes, checking occasionally. Time can vary depending on your oven and how thick your bacon pieces are. 

  14. Once out of the oven, use a spatula to scoop each bite onto a plate lined with paper towels to catch excess grease. Let cool for 10 minutes. Enjoy!

Recipe Notes

* The caramelized onions are optional. If you are short on time, no need to cook them up. If you do have the time, it is incredible!

Gluten Free Bacon Cheese Bites

Easy Chicken Fried Rice Recipe

Fried Rice
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Simple, quick and fool proof steps to making takeout worthy fried rice. This can easily be made into a paleo or whole 30 compliant meal. Substitutions provided.

Ingredients
  • 3 tbsp fat/oil (I recommend duck fat, lard, or high heat avocado or sunflower) separated
  • chopped chicken (about 1 chicken breast)
  • 1/2 onion** diced
  • 1 carrot, cut in rounds
  • 1/2 tsp salt
  • 1-2 cloves garlic** minced
  • 1 hot pepper, diced or your choice hot sauce
  • 1 c broccoli florets (+any other desired vegetables)
  • 2-3 c pre-cooked rice, grain, or cauliflower rice
  • 2 tbsp tamari, soy sauce, coconut aminos
  • 1 tbsp pineapple juice
  • 1-2 drops toasted sesame oil
  • 1 egg
Instructions
  1. Heat large frying pan or wok to medium low temperature for about a minute.

  2. Add 1 tbsp oil and let it heat. 

  3. Add chopped chicken and 1/4 tsp salt. Sautee until cooked through. Remove once finished.

  4. Add onions, carrot, 1/4 tsp salt (do not skip) and stir frequently to allow the vegetables to sweat and become translucent- about 5 minutes. Add more oil if you need.

  5. Add garlic and hot pepper if using.

  6. Once vegetable begin to caramelize, add the remaining vegetables and additional salt or oil if necessary to help it become tender. If you want to speed this up, use a lid to create some steam.

  7. Once the vegetables are tender, add your rice, choice grain or cauliflower rice with 1 Tbsp oil, soy sauce, pineapple juice, toasted sesame oil, dry spices (if using instead of fresh garlic, onion, hot pepper) and stir often to prevent sticking or burning on the pan.

  8. Once the ingredients are well incorporated and the rice has begun to fry (with little sticking), create a well and add an additional tsp of oil and your egg. Let it fry for a minute, then begin to scramble. Do not stir with the other ingredients. 

  9. Once the egg is cooked, stir everything together once again and add your chicken back in to the mix. Add any additional spices, soy sauce or hot sauce before removing from heat.

  10. Serve with green onions, chives, cilantro, hot sauce or more soy sauce if desired. 

Recipe Notes

Pre-cooked rice or grain is important in this recipe to achieve a perfect fried rice. Specifically if the rice is cooked with less water or is a day old, it is dryer and helps to avoid a mushy texture. 

For more tips on including more vegetables into your diet, check out my post on how!

 

Chicken Fried Rice

Grain Free Granola

Grain Free Granola
Prep Time
15 mins
 
Course: Breakfast, Snack
Servings: 10
Ingredients
  • 6 cups nut pulp or almond meal/flour (I use leftovers from homemade nut milk)
  • 6 whole/raw brazil nuts
  • 1 cup/whole/raw almonds
  • 4-6 whole/pitted medjool dates
  • 1 tbsp raw honey
  • 1-2 tbsp non alcoholic vanilla extract
  • 1 tbsp ghee
  • 2 tbsp untoasted, unfiltered sesame oil
  • 2 tbsp coconut oil
  • spices to taste (I used cinnamon, cumin, nutmeg)
  • 1/2 tsp salt (more or less to taste)
  • 1 cup/whole/raw pecans
  • 1/2 cup coconut flakes
  • 1/4 cup flax meal
  • 1/4 cup hemp seeds
  • 1/4 cup chia seeds
Instructions
  1. Pulse almond/nut meal in your food processor. If you are using almond flour, you may want to add about 2 tablespoons of water. The nut pulp I used was frozen and still contained some moisture from when I made nut milk. 

  2. Add brazil nuts, almonds, dates, honey, vanilla, oils, spices and salt to your food processor. Process until nuts are roughly chopped and ingredients are well incorporated.

  3. Add the remaining ingredients and stir with a spatula or spoon.

  4. Spread onto your parchment or dehydrator sheet evenly. Press in to compress the granola so it is not too crumbly.

  5. If using a dehydrator, place a mesh screen on top and add something heavy like a big platter or glass baking pan.

  6. Set your dehydrator to 110 degrees Fahrenheit and let it set for 18-24 hours. Check periodically the center for moisture. 

  7. Once the edges are dry but not firm and crumbly, gently turn over your granola so it dehydrates evenly.

  8. Turn up the temperature to around 135 degrees Fahrenheit and let it finish for about 4 or more hours.

  9. Once you notice the center is completely dry and firm, it is ready!

Recipe Notes

If you are making this in the oven and do not have a dehydrator, you may want to separate it into two blocks instead of one. That way it will dry out more evenly. Turn on your oven to the lowest setting, around 200 degrees fahrenheit or less and let it rest for several hours. Periodically check the dryness and if any browning occurs. For evenness, you may want to prop your oven open slightly and periodically rotate the granola.

Grain Free Granola
Prep Time
15 mins
 
Course: Breakfast, Snack
Servings: 10
Ingredients
  • 6 cups nut pulp or almond meal/flour (I use leftovers from homemade nut milk)
  • 6 whole/raw brazil nuts
  • 1 cup/whole/raw almonds
  • 4-6 whole/pitted medjool dates
  • 1 tbsp raw honey
  • 1-2 tbsp non alcoholic vanilla extract
  • 1 tbsp ghee
  • 2 tbsp untoasted, unfiltered sesame oil
  • 2 tbsp coconut oil
  • spices to taste (I used cinnamon, cumin, nutmeg)
  • 1/2 tsp salt (more or less to taste)
  • 1 cup/whole/raw pecans
  • 1/2 cup coconut flakes
  • 1/4 cup flax meal
  • 1/4 cup hemp seeds
  • 1/4 cup chia seeds
Instructions
  1. Pulse almond/nut meal in your food processor. If you are using almond flour, you may want to add about 2 tablespoons of water. The nut pulp I used was frozen and still contained some moisture from when I made nut milk. 

  2. Add brazil nuts, almonds, dates, honey, vanilla, oils, spices and salt to your food processor. Process until nuts are roughly chopped and ingredients are well incorporated.

  3. Add the remaining ingredients and stir with a spatula or spoon.

  4. Spread onto your parchment or dehydrator sheet evenly. Press in to compress the granola so it is not too crumbly.

  5. If using a dehydrator, place a mesh screen on top and add something heavy like a big platter or glass baking pan.

  6. Set your dehydrator to 110 degrees Fahrenheit and let it set for 18-24 hours. Check periodically the center for moisture. 

  7. Once the edges are dry but not firm and crumbly, gently turn over your granola so it dehydrates evenly.

  8. Turn up the temperature to around 135 degrees Fahrenheit and let it finish for about 4 or more hours.

  9. Once you notice the center is completely dry and firm, it is ready!

Recipe Notes

If you are making this in the oven and do not have a dehydrator, you may want to separate it into two blocks instead of one. That way it will dry out more evenly. Turn on your oven to the lowest setting, around 200 degrees fahrenheit or less and let it rest for several hours. Periodically check the dryness and if any browning occurs. For evenness, you may want to prop your oven open slightly and periodically rotate the granola.

Grain Free Granola

Copied!